Texture …

Texture modification day at the French Culinary Institute today.  After the motherload of short ribs yesterday, I am looking forward to something lighter today: fish, chicken and fruits.  The vacuum machine used in sous-vide cooking can be set to take various amounts of air from the bag which create various textural changes in whatever is in the bag.  It also means that other flavors can be pushed into the empty cells …pears infused with elderflower cordial and yuzu; apples infused with curry oil; cucumber infused with vermouth; watermelon infused with salty lime.  Yum!

Pretty tasty additions to a cocktail, for sure …


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